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Ingredients
| granulated sugar: 1 tsp |
| eggs: 3 |
| granulated sugar: 2 cups |
| vegetable oil: 1 cup |
| vanilla extract: 1 tsp |
| lemon extract: 1 tsp |
| lemons: 1 (zested) |
| all-purpose flour (unsifted): 3 cups |
| salt: 1 tsp |
| baking soda: 1 tsp |
| baking powder: 1/4 tsp |
| zucchini squash (grated): 2 cups |
Ellen's Lemon Zucchini Bread
Credit: AllRecipes
User rating:
"This is THE BEST lemon zucchini bread I've ever baked or tasted. The recipe came from a friend of my mom's. She kept raving about this bread that she had made while she was visiting. After I made it the first time I can understand why. If I don't put this in the freezer right away, it is gone!!! Butter is really good on this bread if you aren't worried about the calories, fat, etc."
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Prep Time
30 min -
Cook Time
60 min -
Servings
24 serving(s)
Tags
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans; sprinkle sugar into the bottom and on the sides of the greased pans.
- Beat the eggs, 2 cups sugar, vegetable oil, vanilla extract, lemon extract, and lemon zest together in a large bowl.
- Mix the flour, salt, baking soda, and baking powder together in a separate bowl; add to the egg mixture and stir until the batter is thick. Fold the zucchini into the batter. Pour the batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.